Therapy has been an instrumental part of my emotional growth. It’s not that I don’t still feel anxious, but I feel like I know how to deal with it. I can name it, claim it, and own it now, rather than it owning me. Part of that anxiety is the feeling that I am never doing enough. This feeling of perpetual disappointment has been forever holding me back. It doesn't leave much room for much else. And let me tell you it feels good to make room for other things.Read More
Next week I’m revealing some of the tasty things that I’ve been working on. I’m developing a line of products centered on entertaining at home and I’d love for you to try everything. This event will have the same vibrant vibes, delicious boozy cocktails, and tasty food as my other events.Read More
Oh, what a night! It's been a week, and to tell you the truth it's still all a blur. It was everything, good vibes, good people, and even better drinks (lol).Read More
Each month I takeover the @blackfoodie.co Instagram and whip up something delicious. This month I made maple bourbon baked pears and a super rich homemade hot chocolate.Read More
Oh snap! I'm featured on 202Creates. I had an awesome time filming (and shopping) at Steadfast Supply a delicious concept space with tons of awesome local finds. My personal favorite is Ron David, check him out!
I spoke with 202 about being a creative in DC, how I got started, and how DC has changed me for the better. DC has inspired me in so many ways and I'm grateful for the people and experiences that I've had here.
This drink is skrong and so delicious. Why sweet potato and not pumpkin? Because sweet potato is superior! No one can convince me otherwise its just a fact.Read More
I'm not a huge turkey fan, but a few years ago, I volunteered to make the turkey for my family I made it my mission to figure out how to make it magically delicious. So there were two things that I wanted to address when making my turkey. First, roasted whole turkey tends to be dry and second, it tends to be a bit bland.Read More
After a ridiculous amount of Pinterest and Etsy browsing, I decided to make my own wreath. I have to say the choices were pretty dated for my taste and I had something really specific in mind. There was a eucalyptus arrangement in my living room that I’ve been meaning to change so I use that and leftover copper pipe that I had lying around.
What you'll need (where I got it from)
- Copper Pipe (Home Depot)
- Tri-colored eucalyptus (Micheal's)
- Very thin bendable wire (Joanns Fabric)
- Pipe cutter (Home Depot)
- Masking tape
Step 1 Measure the pipe before cutting. I simply held it up to my door, to measure. It ended up being about a foot and a half wide.
Step 2 You need to cut eeiit! Tighten the pipe cutter until it fits snug but not tight enough to squeeze the pipe. Twirl it around a few times until you do not feel any resistance. Tighten and repeat until the pipe is cut. Tape together with the masking tape.
Note: I tried using a glue gun and craft glue and it didn't work at all.
Step 3 Lay each stem out to plan the design before you begin. This will give you an idea of what it will look like before you attach everything. This is an important step because each branch is different, and it will be a pain in the ass to remove the stems and wire after the fact.
Step 4 Add each stem separately, first securing it to the pipe, then secure any protruding parts of the stem. This will help it look more full. I kept some as is because, I liked how looked.
Step 5 When you get to the end, turn the last few stems in the opposite direct to cover the ends of the previous stems.
I had some smaller pieces that I was able to stuff in the wreath to fill in any gaps and cover wire towards the end.
Step 6 Hang it! I used twine and a clear command strip to hang my wreath because I didn't want to drill a hole in my door and conventional wreath holders were cramping my minimal style dreams.
I'm in love, it looks beautiful and it smells divine!
I've been super excited about all the amazing diverse television to choose from lately. More specifically the blackness on TV fills me with glee! It's been a long time coming, and I'm so happy about the authenticity and diversity in the selection. One of my favs is Luke Cage. The dialogue is great, the music is 👌🏿, and it was a great addition to the other Marvel series on Netflix that I love so much.
So on to the drink! I riffed on two of my favorites: an old-fashioned and a Manhattan. I think Luke has old school sensibilities and the themes through are both old and new. My original thought was to make something with coffee, but I think I'll save that for a Misty cocktail.
I settled with this mix of old and new flavors. The new additions are the black pepper simple syrup which adds a tiny bit of sweetness on the end, but with a kick for a bit of action! And I added some of my chocolate infused bourbon and a few dashes of chocolate bitters because chocolate is sweet and a little bitter like Luke...but its also good for you.
What You'll Need
- 1 1/2 oz bourbon
- 1/2 oz chocolate infused bourbon
- 1 3/4 oz sweet vermouth
- 3 dashes of aromatics bitters
- 3 dashes chocolate bitters
- 1 bar spoon black pepper simple syrup
- 1 maraschino cherry, with a bit of the liquid
First get the glass ready. You can use a chilled glass if you like. This drink should be severed in an old-fashioned cocktail glass or coup.
Combine all the liquids add ice and stir until well chilled. Pour and serve.
Recently I hosted a jerk making workshop at Nubian Hueman with my girl DJ Jaz Dux. We vibed out to nothing but reggae chunes, drank rum punch, and made our own jerk (recap coming soon)! I already talked about how much I love jerk and why I was inspired to do this workshophere. I tried this recipe several different ways, more sweet, more heat, and no garlic and I love this version of it.
As I told my workshop guests, use this recipe as a base and then tweak to suite your taste, you can add more sweet or heat depending on what you're cooking. There are so many different ways that you can use jerk, I'll post recipes for the butternut squash crostini, jerk hummus, and jerk chicken kabobs that I served at the event shortly.
What You'll Need
- 1/2 cup scallions
- 1 medium size onion (red or white)
- 2-4 scotch bonnet pepper (or habanero) (seeds in if you want more fiyah)
- 2 tablespoons of fresh thyme leaves
- 1 teaspoon grated ginger
- 3 cloves garlic
- 4 tablespoons dark brown sugar
- 4 tablespoons allspice
- 1-2 tablespoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/2 cup orange juice
- 1/4 cup tablespoon soy sauce
- 2 tablespoons vinegar
If you have a really good quality blender or flood processor you wont need to cut the fresh ingredients too finely. I have a Blendtec so I gave everything a rough chop.
With the spices the fresher the better, if you can get your hands on whole fresh spices and grind them yourself in a spice or coffee grinder then it will really enhance the flavor.
Add all your ingredients and pulse to your desired texture. Store in your refrigerator for up to a month.
This blend tastes amazing right out of the blender but I think it tastes a little bit better if you let it mature in the refrigerator for at a day or two.